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How to make it

  • In large pot bring 3 quarts water to boiling. Add one head cabbage, simmer 3 - 5 minutes until leaves are pliable. Remove cabbage & drain. Repeat with second cabbage head.
  • Remove one or two outer cabbage leaves and set aside to put in the bottom of the dutch oven.
  • Carefully remove more leaves from cabbage heads. If they are not soft, put cabbage head back in water for a minute.
  • Preheat oven to 375
  • In large bowl, combine chuck, sausage, rice, grated onion, eggs, 1 t salt, 1/4 t pepper, allspice and 1/2 cup water. Mix until well blended.
  • Place about 1/4 cup meat mixture in hollow of cabbage leaf (more or less depending on size of leaf).
  • Fold sides of leaf over meat mixture, roll up from thick end of leaf.
  • In dutch oven, place the big cabbage leaves you set aside .
  • Then begin adding the rolls, seam side down.
  • Top with onion slices
  • Make Sauce:
  • In large bowl combine tomato sauce, tomatoes, lemon juice, 1/2 cup water, salt, pepper & pour over cabbage rolls.
  • Bring contents to boil over medium heat.
  • Sprinkle with brown sugar, cover and place in oven.
  • Bake 1 1/2 hours covered.
  • Uncover, bake 1 1/2 hours longer.

Reviews & Comments 1

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    " It was excellent "
    slogan ate it and said...
    this looks really nice - have saved and plan to try - will let you know - thanks for the post
    Was this review helpful? Yes Flag

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